Just before moving to my second apartment in San Francisco, I went through all of my cooking magazines (at the time I was getting Bon Appetit and Food & Wine each month) and cut out the recipes I wanted to save or make again. I took my clippings and a few handwritten recipes from home, and organized them in a big binder. This week, I flipped through my Recipe Binder for the first time in awhile. A few things, particularly in the “Desserts” section, caught my eye!
At the risk of sounding like a drama queen, I’ll admit that I once again needed some baking therapy. For that reason, this brownie recipe seemed like a good way to go! I believe it originally came from the Very Virginia Cookbook, but I copied this from Mom’s notes years ago.
Makes 24 brownies
- 1 cup Butter, melted
- 3/4 cup Cocoa Powder
- 2 cups Sugar
- 1 tablespoon Vanilla Extract
- 4 large Eggs
- 1 cup All-Purpose Flour
- 1 cup Chopped Nuts OR Chocolate Morsels, Optional
Preheat oven to 325F. Grease a 9in x 13in pan, and set aside.
Stir melted butter, cocoa, sugar, and vanilla together in a large bowl. Beat in eggs. Stir in flour until just combined. Add in nuts or morsels, if desired.
Spread batter into the prepared pan, and bake 20-30 minutes, until the middle is thoroughly set with a crust on top, and brownies are pulling away from the sides of the pan. Allow to cool on a wire rack.
These brownies are extremely easy to make. They’re also very rich. They have more vanilla than most brownie recipes, which gives them a more intense flavor. One of these brownies with a cold glass of milk would be a perfect treat!
I unfortunately have no self control, so after a quality control test (i.e. I ate 3 brownies), I packed these bad boys up to take to my friend’s office. It was best to get them far away from me!
What is your favorite brownie recipe?